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Tony's Lemony Veal Piccata


Course : Seafoods
Serves: 4
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Ingredients:


1 pound veal scallops -- pounded thin

1 Cup flour

1 teaspoon salt

1 teaspoon pepper

3 tablespoons olive oil

3 cups garlic -- crushed

1/2 cup dry white wine

1/2 cup chicken broth

3 tablespoons capers

1 small lemon peeled with white removed

2 tablespoons butter

4 tablespoons parsley -- fresh
 

Preparation / Directions:


Dust the veal with flour. Season with salt and pepper. Sauté in the oil until lightly browned, about 2-3 minutes Remove from pan and keep warm. Pour off any remaining oil add the garlic and sauté several seconds. Add wine or sherry and bring to boil. Reduce to 1/3-cup. Stir in capers and lemon. Return to boil. Swirl in the butter and parsley. Dip the veal slices into the sauce, place on platter and top with remaining sauce. I like to garnish with more parsley and some lemon slices.

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